Handmade dough and mechanical dough are the same or different

There are two methods for making various types of dough: manual dough and mechanical dough. There are two methods for making dough: manual dough and mechanical dough. A brief introduction is as follows

1、 Handmade and Noodle

1. Operation method

① After screening the flour, pour it onto a board, open a pond in the middle, and add ingredients such as oil, sugar, and water.

② Wipe the ingredients with the palm of your right hand and mix the flour into snowflakes.

③ Use your right palm to wipe and mix the flour and various ingredients into a ball.

④ Some dough needs to be kneaded a few times and then evenly kneaded after coming out.

2. Attention should be paid to adding water at once. If the technique is not proficient, 8% of the water can be left behind. When the mixed flour turns into snowflakes, the remaining water is added based on the hardness of the dough.

2、 Mechanical and Surface

1. Operation method

① Before starting the noodle machine, check if there are any foreign objects inside the machine, if the bottom discharge gate is closed, if the protective device is secure, and if the power supply voltage is normal. Then start the mixing shaft to idle for 3-5 minutes and check for any abnormal phenomena or noise

② After the equipment is in good condition, stop and put it into operation according to the technical requirements of the product.

③ Start the mixing shaft of the dough mixer and stir. The mixing time depends on the requirements of the product process. When stirring, it is best not to stop halfway. It is indeed necessary to stop, and it is best not to exceed 10 minutes. If it is necessary to stop for more than 10 minutes, the fabric inside the machine must be removed before starting the testing machine. Different combinations of raw materials, additives, and improvers should be dissolved according to their characteristics and added to the dough machine in one go.

④ The measurement of facial quality is mainly determined by the senses and experience of the individual. Immediately discharge the material after mixing is complete.

⑤ Different technologies are required for water mixed dough, buttered dough, fermented dough, and Rice noodles dough, and the matching equipment for preparing dough is different: dough kneading - there are horizontal dough kneaders and vertical dough kneaders - there are semi-automatic dough kneaders and full-automatic dough kneaders.

matters needing attention:

① During the normal process of connecting the power supply, control the supply amount each time. The addition of materials shall not exceed the capacity specified by the noodle machine. Otherwise, if the resistance is too high, the motor is prone to overload, and in severe cases, the motor may burn out. Carefully observe the readings of the voltmeter and ammeter, the operating condition of the equipment, the heating condition of the bearings, and the movement condition of the belt. If any problems are found, they should be dealt with immediately.

② Control the amount of water added, water temperature, and dough mixing time. Adjust dough technical parameters such as water temperature and water addition based on air temperature and humidity, moisture content of wheat flour used, and amount of wet gluten. Accurately estimating the amount of water to be added, adding water at once to ensure even dryness and wetness, is beneficial for wheat flour to absorb water evenly. If the amount of water added is insufficient after mixing for a period of time, adding water again and adding water in succession will result in uneven water absorption of wheat flour. Conversely, if too much water is added at once and the temperature of the water added after mixing is also related to the quality of the dough. Warm water and noodles are not only beneficial for improving the processing performance of dough, but also suitable for dissolving water-soluble additives.

③ During the dough mixing process, do not put your hands into the material bucket. To avoid accidents.

④ The transmission protection device must not be opened or disassembled during normal operation of the noodle machine. If you need to open it, please stop first.

⑤ Clean the inner wall, mixing shaft, and blades of the noodle machine with adhesive powder 1-2 times per shift. After the work is completed, it is necessary to thoroughly remove the blocks attached to the inner wall, shaft, and blades of the mixer to prevent bacterial growth and equipment corrosion.

⑥ Food machinery should be disinfected regularly according to hygiene standards to determine the degree of hygiene standards.